Hello all, last post I did that contributed to food when I made shashlik (kabob) I had a person who was interested enough to try the recipe and in return inspired me to do another food post.
This dish is loved by my family and passed down to us from my parents its called Manti or large raviolis or dumplings.
This recipe is how we like it, it comes in different variations and preportions. The amount we used maybe more or less than what some like.
We used 36 oz of ground beef, 12 oz of ground pork and 4 small white onions.
Lets get started!!!
The dough for that amount of meat we used 4-5 cups of flour and 2 eggs with about 2 cups of water and about a pinch of salt.
(Hint. When you place the 2 eggs in the dough place them in the center of the flour and scramble them a little before mixing)
Mix the ingredients together (flour, eggs, water and pinch of salt) It should turn out to be a little sticky like this. Before dumping the dough out on the table to knead it put about half a cup of flour on the table spread out like this.
Now the fun part of kneading, push the dough down and out stretching it flat in front of you with the heels of your hands.
You know you kneaded the dough enough when you push into it with your finger and it slowly springs back up at this time cover it up on the table or your workstation with a bowl and let it sit while you make the filling.
The filling
- 36 oz ground beef
- 12 oz ground pork
- 1 teaspoon cumin
- 4 small white onions finely chopped
- 1 teaspoon of salt and black pepper
- Half a stick of unsalted stick of butter cubed up in small dice like cubes.
After finishing the filling, you will need a steamer to cook these lovely russian dumplings in, a steamer like this. And butter each tray so the dumpling does not stick.
These 2 photographs show how to roll the dough and cut it sizes are approximately cut into 4 by 4 inches or 5 by 5 inches.
How to place the filling on the cut square of dough.
The next 4 photographs will show how to fold the filling inside the square.
All corners to the middle and pinched.
Pinch the creases shut from the outside corners to the middle.
After you pinch them it should look like this.
Now you will have 4 corners, you take the 2 corners on one side and bring them to the middle on the side and pinch it.
Keep doing this until you have enough to fill all 4 trays or however many you would like. Boil the water, place the 4 trays on it. Cook them for about 45 minutes to an hour, medium to 3/4 before high temperature at this time you can make a side salad of your choice, I prefer something acidic with the Manti, this dish is topped with sour cream.